Step 1

Combine the white wine, white wine vinegar, garlic and water in a saucepan, and let it simmer for 10-15 minutes. Allow the mix to cool to room temperature before straining into a bowl.

Step 2

Stir in the dry mustard, mustard seeds, salt and garlic powder into the strained liquid, before covering and letting it thicken for 1-2 days.

Step 3

Puree the mix with an immersion blender until it reaches your desired consistency.

Step 4

Transfer the mix to a saucepan and add a little more water and bring it to a simmer. Combine while simmering for about 10 minutes.

Step 5

Pack the mustard into your choice of jars, allowing about half an inch room at the top. Aim to remove any extra air bubbles from the inside of the jars, using a spoon or knife. Apply the tops of the jars and leave in the refrigerator for about one week. This will let all the flavors blend.